Herb-Roasted Chicken Thighs with Garlic Mashed Potatoes
30min
1h
4
685
Chef's Note
For extra flavorful chicken, prepare the herb rub up to 24 hours in advance and marinate the chicken thighs overnight in the refrigerator. If you're short on time, you can use boneless, skinless chicken thighs which will cook in about 25-30 minutes, though you'll sacrifice some flavor and crispy skin. The potatoes can be made ahead and reheated with a splash of milk or cream to maintain their creamy texture.
Tags
Ingredients
8 pieces (about 3 pounds) bone-in, skin-on chicken thighs
3 tablespoons olive oil
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
6 cloves garlic
1 whole lemon
2 teaspoons kosher salt
1 teaspoon black pepper
2 pounds russet potatoes
4 tablespoons butter
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1/2 cup chicken broth
2 tablespoons parsley
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Finely chop 2 tablespoons of fresh rosemary and 2 tablespoons of fresh thyme. Mince 4 cloves of garlic. Zest and juice 1 lemon.
- 3
In a small bowl, combine 2 tablespoons of olive oil, the minced herbs, 4 minced garlic cloves, lemon zest, 1 1/2 teaspoons of kosher salt, and 3/4 teaspoon of black pepper to create an herb rub.
- 4
Pat 8 chicken thighs dry with paper towels. Gently loosen the skin without removing it completely.
- 5
Rub about half of the herb mixture underneath the skin of the chicken thighs, then rub the remaining mixture over the skin and bottom of the thighs.
- 6
Place the chicken thighs skin-side up in a large roasting pan. Pour lemon juice and 1/2 cup of chicken broth around (not over) the chicken.
- 7
Roast the chicken in the preheated oven for 45-50 minutes, or until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C).
- 8
While the chicken is roasting, peel and cut 2 pounds of russet potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
- 9
Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- 10
While the potatoes are cooking, mince the remaining 2 cloves of garlic and sauté them in 1 tablespoon of olive oil over medium-low heat until fragrant but not browned, about 1-2 minutes. Set aside.
- 11
Drain the potatoes thoroughly and return them to the hot pot. Allow them to steam dry for about 2 minutes.
- 12
Add 4 tablespoons of butter to the hot potatoes and mash with a potato masher until mostly smooth.
- 13
Warm 1/2 cup of milk in the microwave for 30 seconds, then gradually add it to the potatoes while mashing.
- 14
Fold in 1/2 cup of sour cream, the sautéed garlic, 1 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to mash until the potatoes reach your desired consistency.
- 15
Once the chicken is done, let it rest for 5 minutes before serving.
- 16
Chop 2 tablespoons of fresh parsley and sprinkle over the mashed potatoes before serving.
- 17
Serve the herb-roasted chicken thighs alongside the garlic mashed potatoes, spooning some of the pan juices over the chicken.
Nutrition Information (per serving)
685
42g
38g
40g
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